Ingredients
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/4 teaspoon red pepper flakes
- 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- Few tablespoons water or pasta cooking water, if needed
- 2 cups penne pasta, cooked al dente
- Parmesan cheese, for garnish
Directions
In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
Cook's Note: Use pasta water if the pasta was made fresh.
Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.
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Read all 28 reviews
By forms88_5334744
SHORELINE, AL
on February 24, 2013
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As published this is a 1-star but significantly modified, my version is a 5-star. Those who suggested using more broccoli, garlic, pepper flakes & parmesan cheese weren't kidding! We doubled the recipe for a party of 8 and had lots of leftovers because it was so bland. Our guests really enjoyed the Pork Loin Cutlets from the same show. Left with a large bowl of leftovers I did a major makeover by adding another half-head of broccoli, a jarred roasted red pepper, 6 chopped & sauteed chicken tenders,Italian parley, more parmesan & pepper flakes, plus Creamy Pasta Sauce (from Eating Well via Cooks Now, it's a 5-star in my book but, as published I'll never make it again. Adding the chicken turned a side dish into an entree. Loved the pork loin.
By sandraelaine1975
houston tx
on October 27, 2012
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Loved this!
By chefette-spicy
Montgomery, AL
on October 24, 2012
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I love this dish. It is one of my go-to recipes for lunch when I am in no mood to cook. People who said it needs more broccoli are right. An extra pod of garlic doesn't hurt either.
Read all 28 reviews